Ingredients:

  • 1 pound (454g) jumbo lump crab meat, picked over for shells
  • 1/4 cup (30g) mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 cup (30g) panko bread crumbs
  • 2 tablespoons (30ml) vegetable oil, for frying
  • 1/2 cup (120g) mayonnaise
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 clove garlic, minced
  • Pinch of salt and black pepper

Instructions:

  1. Gently pick through the crab meat to remove any shells or cartilage.
  2. In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and black pepper.
  3. Gently fold the binder into the crab meat. Add the panko bread crumbs and fold until just combined. Avoid overmixing.
  4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the cakes to firm up.
  5. Gently form the crab mixture into 4 equal-sized patties, about 3/4 inch thick.
  6. Heat the vegetable oil in a large skillet over medium heat.
  7. Carefully place the crab cakes in the hot oil. Cook for 5-6 minutes per side, or until golden brown and heated through.
  8. Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and the optional Lemon-Garlic Aioli.